Becky Poe | Wood County EC
This easy side dish is excellent served with grilled proteins such as sausage or fish. Fresh cherry tomatoes added just before serving lend a pop of juicy sweetness, while the fresh jalapeño layers in heat.
1 pound sweet potatoes, cubed
1 large poblano pepper, diced
1 small red onion, cut into slivers
1 cup cubed fresh pineapple, or 1 can (8 ounces) pineapple tidbits, drained
2 tablespoons olive or avocado oil
Salt and pepper, to taste
1 tablespoon minced fresh cilantro
1 jalapeño pepper, seeded and minced
Juice of half a lime
1 cup cherry tomatoes, quartered
1. Place a 12-by-18-inch rimmed baking sheet in the oven and preheat to 425 degrees.
2. In a large bowl, combine sweet potatoes, poblano, onion and pineapple. Add oil, salt and pepper and stir well to coat. Remove baking sheet from oven. Spread sweet potato medley onto heated baking sheet and roast 25 minutes, stirring halfway through.
3. Remove pan from oven and stir in cilantro and jalapeño. Drizzle with lime juice, then add cherry tomatoes and season to taste.